Description

This Chocolate Zucchini Cake is a delicious blend of flavors, featuring cocoa powder and fresh zucchini. It’s easy to prepare and brings a moist and rich taste that’s perfect for gatherings or a sweet treat at home.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/4 cup melted butter slightly cooled
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini lightly squeezed to remove excess moisture, but not dry
1 cup chocolate chips
1 cup unsalted butter softened
3 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup heavy cream or as needed
1 teaspoon vanilla extract
pinch salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch cake pan or line it with parchment paper.
In a medium bowl, mix the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
Add eggs and vanilla to the mixture, mixing until thoroughly combined. Gradually add the dry ingredients, stirring gently until just combined.
Fold in the shredded zucchini and chocolate chips until evenly distributed in the batter.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack before adding frosting.

Notes

Shredded zucchini adds moisture and reduces the need for excessive oil.
Ensure the cake is fully cooled before frosting for better adherence.
You can use extra cocoa powder for frosting if you prefer a richer flavor.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 220mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg